Irish Shortbread (Wheat Free Edition)
Description
A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste.
Ingredients
•
1 cup butter, softened
•
1 cup brown sugar
•
2 cups rye flour
•
1/2 cup corn flour
•
1 teaspoon colored decorating sugar
Directions
1
Preheat oven to 300 degrees F (150 degrees C). Line two 8-inch cake pans with parchment paper.
2
Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
3
Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
4
Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.